Buckwheat pancakes

Buckwheat pancakes for a rainy Sunday morning in Seattle, topped with butter and maple syrup makes for a cozy and delicious breakfast!

Buckwheat is an interesting ‘non grain’ (yes, it’s gluten free!). It’s a plant cultivated for its grain-like seeds, and also used as a cover crop. Per Wikipedia, despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb.

Ingredients

1 c buckwheat flour

1 c buttermilk or Greek yogurt (+ water to thin it out)

1 egg

1/2 tsp baking soda

1 tsp baking powder

2 Tbsp melted butter

Butter or other fat for cooking

Directions

Mix flour, baking soda and baking powder together

Whisk egg with buttermilk and butter

Mix dry ingredients with liquid and mix well

Ladle batter onto hot griddle

Serve with butter & maple syrup

Super mom tip: Unused batter can be refrigerated for several days if you don’t want to make it all into pancakes at once. Better yet – make it all into pancakes and then store those in the fridge or freezer for an easy snack – toast or microwave until hot, add butter and your favorite toppings and go!